Sea Salt and Dark Chocolate Chip Sourdough Cookies

Soft and chewy, salty-sweet, bakery style chocolate chip cookies with a tangy sourdough twist.

Lightly adapted from Kate Freebairn's Sourdough Chocolate Chip Cookies

Course Dessert, Snack

Cuisine American

Diet Vegetarian

Keyword baked, browned butter, chocolate chip, comfort food, nut free, sourdough, updated classic

Category Cookies

Baking Ambition Confident

Prep Time 20

Cook Time 12

Chilling Time 1

Total Time 1 32

Servings

Calories 289kcal

Place the butter and milk powder in a small saucepan over medium heat. Cook until it is golden brown and smells nutty.
180 g butter, 10 g milk powder
Remove from the heat and immediately whisk in the cold water. (This replaces lost moisture and stops further browning). Set aside to cool slightly.
30 ml water
Whisk the flour, baking soda, cornstarch and salt in a large mixing bowl. Stir in the chocolate chips and set aside.
350 g flour, 3 g baking soda, 6 g corn starch, 6 g salt, 267 g chocolate chips
In a separate large bowl, combine the sourdough starter, browned butter, brown sugar, sugar, egg, egg yolk and vanilla. Whisk together until smooth and syrupy.
100 g sourdough starter, 165 g brown sugar, 100 g sugar, 1 egg, 1 egg yolk, 15 g vanilla extract
Add the dry ingredients to the wet ingredients and stir together just until a wet dough forms with no dry ingredients visible. Cover the bowl with plastic wrap and chill for at least 1 hour and up to 48 hours.

Preheat the oven to 330°F and line two large cookie sheets with parchment paper.
Use a #30 cookie scoop to portion out balls of dough. Place the cookie dough balls onto the prepared baking sheets leaving about 2 inches between them to allow the cookies room to spread.
Using your palm or the flat bottom of a glass, lightly flatten the tops of the dough balls. Sprinkle the top each cookie with a generous pinch of flaky sea salt.
flaky sea salt
Bake in the preheated oven for about 12 minutes or until they are golden on the edges, but the middle still looks slightly underdone.
Remove from the oven and allow to cool on the pans for about 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature.